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QUALITY EVALUATION OF FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE: EFFECTS OF DIETARY FAT, FREEZING METHOD AND STORAGE TEMPERATURE
Author(s) -
GIBSON T. A.,
WORTHINGTON R. E.,
EATON E. K. H,
BELJCHAT L. R.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01496.x
Subject(s) - aroma , flavor , food science , catfish , ictalurus , flesh , chemistry , fish <actinopterygii> , odor , cold storage , organoleptic , biology , fishery , horticulture , organic chemistry
Channel cattish ( Ictalurus punctatus ) were grown in tank culture on diets containing either tallow or menhaden oil as 10% of diet. Processed fish were frozen in air at ‐18°C or in nitrogen spray at ‐77°C, sealed in polyethylene and stored at either ‐18 or ‐35°C. Sensory evaluations of fresh fish revealed no differences in flavor, texture, or aroma. Fish reared on tallow were rated slightly superior for flavor after 94 days storage and for aroma and flavor after 312 days. Fish frozen in air were rated slightly superior for aroma after 94 days and for texture and flavor after 312 days. Fish stored at ‐18°C were rated slightly superior in texture after 312 days. Initial microbial counts were approx 900 per 10 cm 2 of flesh surface; these values decreased by 65% after storage for 102 days and by 95% or more after storage for 365 days.